Led the operational transformation of the company, increasing food production from 30 kg to 1.2 tons per day through innovative management practices and more efficient processes.Increased inventory from 2,000 to over 60,000 products, ensuring availability to meet growing demand.Expanded the team from 10 to over 80 employees, fostering a collaborative and results-oriented work environment.Grew revenue from R$ 90,000 monthly to approximately R$ 1,500,000.00, with a strong focus on strategic planning and execution.Comprehensive management of operations, including inventory, purchasing, production, quality, maintenance, projects, production planning and control (PPC), logistics, and shipping, ensuring efficiency and quality across all areas.Strategic contributions in Marketing and Finance, including planning and analysis of CAC, LTV, TM, IPA, DRE, and Cash Flow for optimizing results, including: increased sales, customer quantity, product pricing, cost of goods sold (COGS) control, and cost reduction.

Responsible for the expansion of the production facility from 1,000 m² to 8,000 m², coordinating continuous improvement projects to meet a demand of over 12 tons per day.Conducted studies and equipment acquisitions, leading over 30 process improvement and expansion projects, with costs exceeding R$ 1,000,000.00.Expansion of dark kitchens in the Pinheiros region to support the company’s portfolioAnalyzing project data and producing insights to optimize performance.Monitoring and evaluating the overall projects.Identifying problems and shortfalls and proposing solutions.Preparing, reviewing, and maintaining project documentation and reports.Contributing to project planning, budgeting, deadlines and overall strategy.

Implementation of the continuous improvement area following the expansion of the kitchen from 250 m² to 1,000 m², establishing a foundation for operational efficiency.Development of the production layout using AutoCAD 2D and SketchUp, resulting in increased productivity and reduced waste.Creation of Standard Operating Procedures (SOPs) to promote standardization and quality in operations.Analyze current process standards and metrics in order to provide solutions for improvements.Prioritize and implement process change requirements based on the critical project needs.Manage projects involving engineering, research, maintenance, and operations.Training the operational team to operate machines respecting their safety.

Supervision of the food production chain and assistance to the Board of DirectorsCoordination of the production team and training of new employeesApplication and follow up of standards, policies and proceduresMonitoring of workflow, process steps, and definition of processing and resource variablesImplementation of projects to reduce costs and losses; development of new proceduresMaintenance of the work environment (safety and cleaning), complying as standard norms of the work system

Monitoring and supporting to the implementation of Total Productive Maintenance (TPM) in the factory located in AmericanaListing and monitoring of key performance indicators; assistance in production auditing; preparation and control of statistical graphsCreation of quality management tools to support the sustainability of the programLeadership and support in process and business improvement projects (LEAN / 6SIGMA)

Organization of events for the raising of private financial funds for the execution of the financial plan of Athletics within of the university city of Limeira / SPCoordination of trainee teams